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The Blueberry Muffin from Mary’s Marvelous, which closed in 2021, was renowned for its remarkable characteristic of having more berries than batter.
Elizabeth Karmel
During my time in New York, I eagerly anticipated visits to the charming Mary’s Marvelous in East Hampton. One of the main attractions was undoubtedly their extraordinary blueberry muffin.
Despite not being a huge fan of blueberry muffins, I was consistently amazed by how their muffins were packed with plump, juicy blueberries. This was not a rare occurrence; every visit brought muffins that were visually appealing and delicious—truly a creation to admire.
In September 2021, Mary’s Marvelous closed its doors. According to her Instagram, the owner planned to write a cookbook, sparking excitement for fans hoping to learn the secret behind those delectable muffins. However, as weeks turned into months without a recipe, my patience waned, leading me deep into the world of blueberry muffin recipes.
I attempted to replicate those muffins, even reaching out to Mary’s Marvelous. I received a suggestion to place blueberries atop the muffin batter, which I interpreted as a way to let them settle naturally into the mix. Despite trying various methods, I struggled to duplicate her famed blueberry muffins.
Turning to the internet, I sought out traditional recipes. Many seemed rooted in the classic Jordan Marsh Blueberry Muffin recipe, famously shared by the New York Times. While that recipe is solid, it didn’t match the delightful taste I remembered from Mary’s Marvelous. Notably, the Times’ version includes mashed blueberries for added moisture, which can sometimes darken the batter.
The sheer quantity of large, juicy blueberries was the hallmark of Mary’s muffins. In a recent radio appearance, she noted that during busy summer weekends, she would bake 100 blueberry muffins by hand each Saturday and another 100 on Sunday. Her guiding principle was “more berries than batter.”
If you’re a blueberry muffin enthusiast, you’ll be pleased to know that Mary Schoenlein, the mastermind behind Mary’s Marvelous, has published her highly sought-after blueberry muffin recipe in her new Substack newsletter.
Just recently, I discovered this newsletter, and I was thrilled to find Mary discussing the legacy of her blueberry muffin, complete with the recipe and a technique for adding a generous amount of berries. She suggests filling each muffin cup with batter—minus the blueberries—and then carefully folding in about ¼ cup of berries until they’re beautifully integrated, slightly protruding from the batter.
To embody the ‘more berries than batter’ philosophy, large frozen organic blueberries are equally divided. Half are mixed into the batter, while the rest are distributed atop the unbaked muffins for optimal berry-to-batter balance.
Elizabeth Karmel
Since the closure of Mary’s Marvelous in 2021, I’ve been adapting my own blueberry muffin recipe. I incorporated her strategy of adding blueberries on top as a finishing touch. I halve the blueberries, folding 1 cup of organic frozen blueberries into the batter and then placing the remaining cup atop the unbaked muffins, gently pressing them into the surface without mixing.
This recipe works beautifully with both fresh and frozen blueberries; however, I tend to favor frozen organic blueberries. They allow for muffin-making anytime the craving strikes, while also providing a more consistent and tangy flavor. When using frozen blueberries, remember to add them directly from the freezer, keeping in mind that baking time may be slightly longer—begin checking for doneness around the 20-minute mark.
You can subscribe to Mary’s Marvelous new Substack for her recipe, or you can follow my adapted recipe below, inspired by timeless favorites.
A blueberry muffin bursting with berries is a universally adored treat that’s simple to make at home.
Elizabeth Karmel
Blueberry Muffins With Extra Blueberries
These muffins are packed with vibrant, plump blueberries, resulting in a delightful sweet treat. The batter creates a light, airy texture complemented by a hint of lemon and topped with a crunchy cinnamon-sugar layer. If cinnamon isn’t your preference, feel free to omit it, but the sugared tops are essential for that satisfying crunch. For a more sophisticated touch, I recommend using square parchment papers intended for hamburgers instead of traditional muffin liners.
Makes 16 regular-sized muffins
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
Zest of a large lemon
2 eggs
2/3 cup milk
2 cups flour (un-sifted)
2 teaspoons baking powder
1/2 teaspoon sea salt
2 cups frozen blueberries, divided
2 tablespoons sugar + ¼ teaspoon cinnamon mixed together for tops; cinnamon is optional but adds a nice flavor.
Method:
Preheat the oven to 400°F.
Melt the butter and set aside.
Combine lemon zest with sugar until well blended.
Add eggs one at a time to the sugar mixture, mixing until creamy.
Gradually mix in the melted butter until glossy and combined.
In a separate bowl, whisk together the dry ingredients and combine with the egg and butter mixture, alternating with milk.
Fold in 1 cup of the whole blueberries by hand, reserving the remaining cup for topping the muffins.
Prepare muffin tins with liners or use parchment dividers for a decorative touch.
Fill each muffin cup with batter, pressing it slightly down.
Top each muffin with 1 tablespoon of blueberries, pressing them lightly into the batter without mixing.
Sprinkle each muffin’s top with ½ teaspoon of the cinnamon-sugar mixture.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring them to a rack to cool completely for about an hour.
Enjoy fresh for up to two days, or freeze once cooled and thaw at room temperature when ready to enjoy.
Source
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